Chill Out Chili

• 1 1/2 lb. pork tenderloin, cut into 3/4-inch pieces
• 2 c. coarsely chopped onion
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 1 Tbsp. chili powder (may use less if you're not from Texas!)
• 1/2 tsp. oregano
• 1 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1 3/4 c. Pace picante sauce (mild)
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) pkg. frozen whole kernel corn, thawed and drained

1. Cook meat, onion and garlic in oil in large saucepan, stirring frequently, just until meat loses its pink color (10 minutes). Sprinkle chili powder, cumin, oregano and salt over meat; mix well to coat ingredients.
2. Add remaining ingredients, except toppings; mix well.
3. Bring to boil; reduce heat, cover and simmer 20 to 30 minutes, stirring occasionally.
4. Ladle into bowls; top with sour cream or chopped green onions.
5. Good with crusty cornbread!

pork tenderloin, onion, garlic, vegetable oil, chili powder, oregano, ground cumin, salt, picante sauce, kidney beans, black beans, kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585615 (may not work)